🥗 Ingredients Breakdown
Main Ingredients
| Ingredient | Amount |
|---|---|
| Large bell peppers (any color) | 4 |
| Quinoa (rinsed) | 1 cup |
| Vegetable broth or water | 2 cups |
| Black beans (drained & rinsed) | 1 can (15 oz) |
| Diced tomatoes (drained) | 1 can (14.5 oz) |
Seasonings & Flavor Enhancers
| Ingredient | Amount |
|---|---|
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Onion powder | 1/2 teaspoon |
| Salt & pepper | To taste |
Optional Additions
| Ingredient | Amount |
|---|---|
| Shredded cheese (cheddar, mozzarella, or Mexican blend) | 1 cup |
| Fresh cilantro (for garnish) | As needed |
🔥 Step-by-Step Cooking Guide
Step 1: Prepare the Peppers
1️⃣ Preheat the oven to 375°F (190°C).
2️⃣ Cut the tops off the bell peppers and remove the seeds.
3️⃣ Place them upright in a baking dish.
👉 Pro Tip: If the peppers don’t stand upright, trim a small portion off the bottom to balance them.
Step 2: Cook the Quinoa
4️⃣ In a medium saucepan, combine rinsed quinoa and vegetable broth (or water).
5️⃣ Bring to a boil, then reduce the heat to low.
6️⃣ Cover and simmer for 15 minutes, until the quinoa is fluffy and all liquid is absorbed.
👉 Pro Tip: Fluff the quinoa with a fork to prevent clumping!
Step 3: Prepare the Filling
7️⃣ In a large bowl, combine:
✅ Cooked quinoa
✅ Black beans
✅ Diced tomatoes
✅ Cumin, chili powder, garlic powder, onion powder, salt & pepper
8️⃣ Stir everything together until well mixed.
👉 Pro Tip: Want extra flavor? Add some diced jalapeños or sautéed onions!
Step 4: Stuff the Peppers
9️⃣ Spoon the quinoa and black bean mixture into each bell pepper, packing it gently.
🔟 If desired, sprinkle shredded cheese on top of each stuffed pepper.
👉 Pro Tip: Pack the filling in tightly for a heartier bite!
Step 5: Bake to Perfection
1️⃣1️⃣ Cover the baking dish with aluminum foil and bake for 25 minutes.
1️⃣2️⃣ Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly.
👉 Pro Tip: For a crispy cheese topping, broil for the last 2-3 minutes!
Step 6: Serve & Enjoy!
1️⃣3️⃣ Garnish with fresh cilantro, if desired.
1️⃣4️⃣ Serve hot and enjoy this nutritious, delicious meal!
💡 Pairing Idea: Serve with a side of avocado slices, sour cream, or a squeeze of lime for extra zest!
🌟 Why You’ll Love This Recipe
✅ Nutritious & Filling – Packed with plant-based protein, fiber, and vitamins.
✅ Easy & Customizable – Swap quinoa for rice or add extra veggies!
✅ Meal-Prep Friendly – Stores well for easy weekday lunches or dinners.
✅ Flavor-Packed – A delicious blend of smoky, savory, and tangy flavors.
💡 Perfect Pairings
🥑 Side Dish: A fresh avocado salad or roasted sweet potatoes.
🍹 Drink: A refreshing glass of lime-infused water or iced hibiscus tea.
🧐 Common Mistakes to Avoid
❌ Overcooking the Peppers: Bake just until tender; too long, and they’ll collapse.
❌ Not Draining the Tomatoes: Excess liquid can make the filling soggy—drain well!
❌ Skipping the Rest Time: Let the peppers sit for 5 minutes before serving for better texture.
❓ FAQs
🔹 Can I use a different grain?
Yes! Substitute brown rice, couscous, or farro for a twist.
🔹 What other fillings can I add?
Try corn, zucchini, mushrooms, or even ground turkey for added protein!
🔹 How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
🔹 Can I freeze stuffed peppers?
Absolutely! Wrap individually in foil and freeze for up to 3 months. Thaw overnight and bake until heated through.
🎉 Final Thoughts
These Quinoa & Black Bean Stuffed Peppers are a wholesome, vibrant, and satisfying meal that’s as easy to make as it is delicious! Whether for a weeknight dinner or meal prep, this recipe brings flavor, nutrition, and comfort in every bite.
🍽️ Try it today and let me know how it turns out! 🌶️🔥
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